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Chocolate and amaretti cake recipe

Chocolate and amaretti cake recipe

  • Recipes
  • Dish type
  • Cake
  • Chocolate cake

This is a very soft cake, but slightly crunchy inside, due to the amaretti biscuits! I love this recipe and I want to share it with you. It's amazing for breakfast or as an afternoon bite! ;)

8 people made this

IngredientsServes: 10

  • 200g unsalted butter, at room temperature
  • 200g granulated white sugar
  • 4 eggs, separated
  • 100g 70% dark chocolate bar, crumbled
  • 100g amaretti biscuits (e.g. Matilde Vicenzi or Doria brand), crumbled
  • 125g plain white flour
  • icing sugar, for dusting

MethodPrep:20min ›Cook:35min ›Ready in:55min

  1. Preheat the oven to 180 C / Gas 4. Grease a 23cm cake tin and sprinkle with a little flour.
  2. In a mixing bowl combine the butter and sugar and beat until fluffy. Beat in the egg yolks, one at a time, until pale and creamy.
  3. Add the chocolate, flour and the amaretti, and mix everything together with a wooden spoon.
  4. Place the egg whites in a mixing bowl and whisk with an electric whisk until stiff peaks form. Add the whipped egg whites to the mixture, very carefully, moving the spoon from the bottom to the top of the bowl, and repeat, until completely mixed. Transfer to the prepared cake tin.
  5. Bake in the preheated oven for 30 to 35 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and sprinkle some icing sugar on top. Transfer to a cooling rack to cool completely before slicing and enjoying.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

What a great recipe! I had a packet of amaretti biscuits that needed to be used, and this was a great way to use them. The cake is delicious for those who love the flavour of almonds. Have made it twice already as it gets eaten so quickly! Reduced sugar a little as biscuits are so sweet.-04 Feb 2018


Chocolate Cake with Amaretti Biscuits

I simply love amaretti biscuits! They are very popular and appreciated throughout Italy and are made from almonds. This Chocolate Cake with Amaretti is very simple, ideal if you have few time! That’s a delicious cake recipe made peculiar by the use of these popular Italian almond cookies. Amaretti can be use to make a lot of incredible cakes, like the Tiramisu with amaretti or the cake with amaretti and rum.


Rachel Allen’s chocolate Amaretti cake

1. Preheat the oven to 180C (350F), Gas mark 4. Line the base of a 20cm (8in) diameter spring-form tin with greaseproof paper and butter the sides (I usually just wipe a butter wrapper around the tin.)

2. Melt the chocolate in a bowl sitting over a saucepan of simmering water (also known as a bain marie).

3. Place the Amaretti biscuits, flaked almonds, sugar and orange zest in a food processor and whiz until the biscuits and almonds are almost finely ground (I like to leave them a bit gritty). Add the butter and the eggs and whiz until blended, then add the melted chocolate and briefly whiz again until blended.

4. Pour the mixture into the prepared tin and pop straight into the oven. Cook for 35 minutes until the cake is puffed up and slightly puffed around the edges.

5. Remove from the oven and leave to sit for 15 minutes before carefully transferring to a plate. The top is quite crisp and cracks easily so I always dust it with lots of icing sugar or cocoa powder before serving to hide any imperfections!

Rachel’s handy tip:
If you don’t have a food processor, you will need to use ground almonds instead of flaked and place the Amaretti biscuits in a plastic bag and grind up with a rolling pin. Beat in a large bowl in the same order as you do with a food processor.

From ‘Rachel’s Food For Living’ Publishers – Collins

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Preheat the oven to 180C/160C Fan/Gas 4 and lightly grease the sides and line the base of your springform cake tin with baking paper.

Melt the chocolate and butter in a heatproof bowl, either over a pan of boiling water, making sure the bowl doesn’t touch the water, or in a microwave. Pour into a jug and leave to cool a little.

Whisk the eggs and sugar until thick, moussy and doubled, if not tripled, in volume. This will take 2–3 minutes, using a freestanding mixer, or 4–5 minutes with an electric hand whisk.

Mix the almonds and cocoa together in a small bowl. Turn the mixer speed to low and gently whisk into the eggs and sugar, tablespoon by tablespoon.

Stir the amaretto liqueur into the slightly cooled, melted chocolate and butter, then pour this glossy mixture in a slow, steady stream into the cake batter, whisking all the time it will look like a fabulous chocolate mousse. Give a final fold by hand to make sure everything is combined.

Pour and scrape the batter into the prepared tin. Bake for 20–25 minutes until the cake is beginning to come away at the edges, the top has formed a slightly cracked and bubbled thin crust the colour of pale milk chocolate – the cake will be dark and tender underneath – and a cake tester comes out with just a few damp crumbs cleaving to it.

Remove to a wire rack, drape a clean tea towel over the tin and leave to cool. As it cools, the top of the cake will crack a little more, and it will sink slightly, leaving a frilly edge. Once the cake is cold, unclip the tin, and gently lift the cake out – remove the base only if you are very brave – onto a cake stand or plate. Dust the teaspoon of cocoa through a tea strainer over the top, rather like the coating on a chocolate truffle.

Just before serving, whip the cream and amaretto together, until ripples start showing on the surface and it’s thickened but still soft enough to dollop alongside the cake. Very gently fold most of the crumbled amaretti biscuits into the cream, which will thicken it slightly more. Decant into a small serving bowl and sprinkle the rest of the amaretti crumbles on top.


Chocolate Amaretti Cookies

Cook Time: 35 minutes

Total Time: 1 hour

Soft and chewy almond cookies with dark chocolate cocoa powder make for a rich and almost brownie-like cookie.

Ingredients:

  • 2 cups (180g) almond flour or very finely ground almonds, sifted
  • 1 cup (200g) granulated sugar
  • 3 tablespoon (15g) Dutch-process cocoa powder powder
  • pinch salt
  • 2 large egg whites (about 60 grams)
  • 1/4 teaspoon lemon juice
  • 1/2 teaspoon almond extract
  • confectioners’ sugar, as needed

Directions:

  1. Preheat oven to 300 degrees F. Stack two matching, heavyweight, light to medium colored cookie sheets one inside the other (stacking two cookie sheets together keeps the bottoms of the cookies from getting too brown). Line with parchment paper or a silicone baking mat.
  2. In a large bowl, whisk together almond flour, sugar, cocoa and salt until evenly incorporated.
  3. In a mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, whisk egg whites and lemon juice until they hold soft peaks.
  4. Add beaten egg whites and almond extract to dry ingredients and stir until mixture forms a soft, sticky dough, kneading with your hands if necessary. No need to be gentle here, we’re not making macarons. )
  5. Lightly dust your hands with powdered sugar. Use a small cookie scoop to portion dough into 1-inch balls. Roll into a smooth ball, then roll in powdered sugar. Arrange on parchment or silicon-lined baking sheets, leaving 1 inch of space between cookies.
  6. Bake for 30 to 35 minutes until tops are cracked and bottoms are just starting to darken (if you are NOT using doubled cookie sheets your cookies will brown much quicker, and will likely only need 25 minutes, so watch them closely). Remove from oven let cool a few minutes, then transfer to wire racks to cool completely.
  7. Cookies will keep at room temperature in an airtight bag or container for up to 5 days.

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Rachel Allen’s chocolate Amaretti cake

1. Preheat the oven to 180C (350F), Gas mark 4. Line the base of a 20cm (8in) diameter spring-form tin with greaseproof paper and butter the sides (I usually just wipe a butter wrapper around the tin.)

2. Melt the chocolate in a bowl sitting over a saucepan of simmering water (also known as a bain marie).

3. Place the Amaretti biscuits, flaked almonds, sugar and orange zest in a food processor and whiz until the biscuits and almonds are almost finely ground (I like to leave them a bit gritty). Add the butter and the eggs and whiz until blended, then add the melted chocolate and briefly whiz again until blended.

4. Pour the mixture into the prepared tin and pop straight into the oven. Cook for 35 minutes until the cake is puffed up and slightly puffed around the edges.

5. Remove from the oven and leave to sit for 15 minutes before carefully transferring to a plate. The top is quite crisp and cracks easily so I always dust it with lots of icing sugar or cocoa powder before serving to hide any imperfections!

Rachel’s handy tip:
If you don’t have a food processor, you will need to use ground almonds instead of flaked and place the Amaretti biscuits in a plastic bag and grind up with a rolling pin. Beat in a large bowl in the same order as you do with a food processor.

From ‘Rachel’s Food For Living’ Publishers – Collins

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  • Author:Thanh | Eat, Little Bird
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 minutes
  • Yield: Serves 4 to 6
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian

A gluten-free Sunken Chocolate Amaretto Cake served with whipped cream and amaretti biscuits. Easy to make and perfect for entertaining.

Ingredients

For the cake

  • 100 g ( 3 1/2 oz ) dark chocolate (70% cocoa), roughly chopped
  • 100 g ( 1 stick) unsalted butter
  • 4 eggs
  • 125 g ( 1/2 cup plus 1 tablespoon ) caster sugar (superfine sugar)
  • 75 g ( 1/2 cup plus 1 tblespoon) ground almonds
  • 2 tablespoons unsweetened cocoa powder, plus extra
  • 3 tablespoons Amaretto liqueur (see Kitchen Notes below)

For the cream

Instructions

  1. Preheat the oven to 180°C (350°F) (without fan).
  2. Line a 20 cm (8 inch) springform cake pan with baking paper and butter the sides.
  3. Place the chocolate and butter into a bain-marie (or a double-boiler or a heatproof bowl over a pan of simmering water), and melt over low heat. Set aside to cool slightly.
  4. Using a stand mixer or an electric hand whisk, whisk the eggs and sugar on medium to high speed until the mixture is pale and mousse-like. The mixture should have nearly tripled in volume by this stage.
  5. Slowly mix through the ground almonds, cocoa powder, Amaretto liqueur, and melted chocolate mixture. The consistency of the batter should be similar to a raw chocolate mousse.
  6. Pour the cake batter into the prepared cake pan.
  7. Bake the cake for about 25 minutes, or until a cake skewer inserted in the centre comes out clean. Unfortunately, a cake skewer will leave a hole in your cake and may even cause the top of the cake to crack. I would suggest giving the cake pan a gentle shake – if the centre of the cake wobbles, you will need to bake for another 5 minutes or so. I would use a cake skewer only as the last step.
  8. Let the cake cool in the pan on a wire rack.
  9. Carefully remove the cooled cake to a serving plate or cake stand. The cake is likely to crack during this process, if it hasn’t already done so upon cooling.
  10. Generously dust some cocoa powder onto the cake using a fine sieve.
  11. To make the cream, whisk the double cream with the Amaretto liqueur until it has thickened with soft peaks.
  12. Place the whipped cream into a small serving bowl and crumble over some crushed amaretti biscuits to decorate.
  13. To serve, place a generous spoonful of whipped cream alongside a slice of cake, and allow guests to crumble more amaretti biscuits onto the cream.
  14. It is also not a bad idea to serve some small glasses of Amaretto liqueur alongside.

Kitchen Notes

ALCOHOL SUBSTITUTES
If you don’t have Amaretto, you could substitute with any other liqueur such as Frangelico, Cointreau, Grand Marnier, or rum. For a non-alcoholic version, simply replace the alcohol in the cake batter with 1 teaspoon of vanilla extract.

USING A LARGER CAKE PAN
To make a larger and slightly thinner cake, use a 23 cm (9 inch) springform cake pan and bake for approx 20 mins or until a cake skewer inserted in the centre comes out clean.

MAKE-AHEAD TIPS
The cake can be made ahead of time and keeps well on a covered cake stand. The whipped cream can be made a few hours ahead of time and kept covered in the fridge. However, whipped cream is always best when it is freshly made.

RECIPE CREDIT
Recipe adapted from At My Table by Nigella Lawson

OVEN TEMPERATURES
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.

CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.

Nutrition

  • Serving Size: Serves 4 to 6
  • Calories: 494
  • Sugar: 33.3g
  • Sodium: 62.4mg
  • Fat: 30.9g
  • Carbohydrates: 38.8g
  • Fiber: 3.1g
  • Protein: 10.8g
  • Cholesterol: 169.5mg

Did you make this recipe?

Please leave a comment below and share your photos by tagging @eatlittlebird on Instagram and using #eatlittlebird


Preheat the oven to 350° F. Grease and flour the bottom and sides of a 10-inch cheesecake pan or spring form pan.
Turn the pan upside down and tap it to shake off the excess flour.

Put the butter and sugar in a mixing bowl and beat with an electric mixer at medium speed until the mixture is soft and creamy. Separate the eggs, and set the whites aside for later. Beat one yolk at a time into the creamed butter and sugar.

Process the amaretti cookies in a food processor until powdery. Add the flour and run the processor until well combined. Add the pieces of chocolate and process until very finely chopped. Add to the cake batter and mix until all the ingredients are well combined.

Whip the egg whites at high speed until they form stiff peaks. Add 3 to 4 tablespoons of the beaten egg whites to the cake batter and stir it in to soften the mixture. Carefully fold the remaining egg whites into the batter.

Pour the cake mixture into the prepared pan and gently smooth until the batter is even. Place in the upper level of a preheated oven and bake for about one hour, or until a toothpick inserted in the cake comes out dry. While baking, this cake will sometimes swell and then subside.

Whip the cream and sweeten to taste with a little sugar and finely grated chocolate. Allow the cake to cool before removing it from the pan. Dust with confectioners' sugar. Add a dollop of freshly whipped cream when serving.


Bittersweet Chocolate-Almond Cake With Amaretti Cookie Crumbs

Gentl and Hyers for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Rebecca Bartoshesky.

Here’s a cake that comes together with the push of a button — butter, sugar, eggs and cocoa as well as dark chocolate, almonds and amaretti cookies are blended in a food processor. Although it looks like a brownie, the cake tilts toward a nut torte. It’s low and sleek, simple, sophisticated and packed with flavor. The original recipe appeared in my debut cookbook, “Sweet Times,” in 1991, and when I made it for Julia Child that year, I got her thumbs up. Over time, I haven’t fiddled much with the recipe’s basics, but these days I finish the cake with a glaze and a sprinkling of crushed amaretti for style and crunch. I prefer amaretti di Saronno by Lazzaroni for the cake, but other amaretti work well too. And don’t be distressed if the cake develops a mound during baking (it happens now and then). Press it down with a spatula — it doesn’t diminish this cake’s deliciousness.


Amaretti

Traditional to Saronno, Italy, these cookies are an amaretto (almond-flavored) variety of France's macarons. When fresh out of the oven and eaten the day they're made, they're somewhat soft, with a slight crunch they become crispier and crunchier the longer they sit. No matter when you choose to eat them, they're a delightful treat served alongside a morning or afternoon espresso, or cup of frothy cappuccino or latte.

Ingredients

  • 3 cups (288g) almond flour
  • 2/3 cup (131g) granulated sugar
  • 6 tablespoons (43g) confectioners' sugar, plus extra (1 cup or so) for coating
  • 1/4 teaspoon salt
  • 2 large egg whites
  • 1/2 teaspoon almond extract

Instructions

In a large mixing bowl, combine the almond flour, sugars, and salt.

Add the egg whites and the almond extract, mixing until the dough becomes cohesive.

Form the dough into a disk, wrap it in plastic, and refrigerate for at least 1 hour.

Preheat the oven to 325°F. Lightly grease a baking sheet, or line it with parchment.

Scoop the dough into 1" balls a teaspoon cookie scoop works well here.

Put the extra confectioners' sugar into a shallow bowl. Drop the dough balls into the sugar as you go. Once about five or six are in the bowl, shake and toss the bowl to coat the balls with sugar.

Place the dough balls onto the prepared baking sheet, spacing them about 1 1/2" apart. Gently press down on each ball to flatten just slightly.

Bake the cookies for 25 to 30 minutes, until they've cracked slightly and are a deep golden brown beneath the sugar, but are still slightly soft when pressed.

Remove the cookies from the oven, and allow them to cool for 5 minutes on the pan, then transfer them to a rack to cool completely.


Watch the video: Κέικ σοκολάτας Επ. 27. Kitchen Lab TV. Άκης Πετρετζίκης (December 2021).